Kurobuta Caul Fat

Two - 5 lbs bags (10 lbs total)

$110

Includes Fedex Overnight Shipping

All perishable products (such as meat or seafood) are sent with gel packs via
either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
or UPS Ground, which takes 2-7 business days for delivery. A few items
are shipped via regular mail. The shipping method for each item is noted on
each item page.

Items that ship via Ground can be upgraded to overnight shipping (for a fee)
by contacting us immediately after placing your order.

Caul fat (aka lace fat, mesentery, crepine) is a thin fatty
membrane from the lining of the pig’s stomach used by chefs to wrap
sausages, roulades, crepinettes and other items before cooking. The
caul holds these items together while melting into the surface of the
food, keeping it moist.

It is also used merely to keep leaner meats and game birds moist
during the cooking process, similarly to wrapping them in bacon, but
without imparting such a strong additional flavor.

This caul fat has been harvested from Kurobuta pigs (aka Berkshire
pigs) a rare breed that has long been bred in England and Japan for
flavor and more marbled meat. The result is some of the finest pork in
the world, sometimes referred to as “The Kobe Beef of Pork.”

Caul fat can be used in roasted, pan-roasted, or sautéed dishes to hold ingredients together and/or impart additional moisture during the cooking process (a technique called “barding” which can also be done with bacon). Dishes commonly wrapped include meat roulades, pates, and stuffed chops.

Finally, caul fat can be used instead of sausage casings as to wrap seasoned sausage meat.

To ready caul fat for use, thaw it completely, then soak briefly in warm water with a touch of white vinegar. Once it has softened, gently pat it dry and stretch it over your ingredients before proceeding with the rest of your recipe.